Balsamic Chicken

Chicken in the crockpot is delicious. The longer you leave it in, the more fall-off-the-bone-tender it becomes. Try this recipe out before crock-pot season ends (summertime!)

INGREDIENTS
4-6 boneless, skinless, chicken breasts
2 14.5 oz cans diced tomatoes
1 onion thinly sliced
4 garlic cloves
1/2 cup balsamic vinegar
2 TBS olive oil
1 tsp each- dried oregano, basil, and rosemary
1/2 tsp thyme
ground black pepper and salt to taste

DIRECTIONS

Pour the olive oil on bottom of crockpot. Place in chicken breasts, salt and pepper each breast. Add in sliced onion, then all dried herbs and garlic. Pour in vinegar and top with tomatoes.

Cook on high for 4 hours. Serve over pasta.VERDICT

This is delicious! I have no changes to recommend, this recipe has plenty of flavor on it's own.

Baked Tilapia with lots of Spice

I ended up eating this all on my own. Someone chose to eat pizza instead of delicious tilapia. His loss.

DIRECTIONS

1	teaspoon salt
3/4	teaspoon paprika
3/4	teaspoon onion powder
3/4	teaspoon dry mustard
1/2	teaspoon garlic powder
1/2	teaspoon pepper
1/2	teaspoon cumin
1/2	teaspoon basil
3/4	teaspoon italian seasoning
4 (4	ounce) tilapia fillets
1/2	cup breadcrumbs (or panko crumbs)
3	tablespoons sliced green onions
1	tablespoon dried parsley flakes
1	tablespoon olive oil

DIRECTIONS

1. Preheat the oven to 450 degrees.
2. In a small bowl combine the spices from the salt through the Italian seasoning and set it aside.
3. In a shallow container mix the bread crumbs, dried parsley, and green onions.
4. Measure 4 tsp of the spice mix and sprinkle that all over the 4 fish fillets.
5. Add the remaining spice mix to the bread crumbs, mixing well. Add the olive oil to the bread crumb mix, blending it in with your hands.
6. Dredge the fish in the breadcrumbs, coating well.
7. Shake off any excess breadcrumbs.
8. Place the fish on a baking pan that has been sprayed with non-stick spray.
9. Bake for 6 minutes.
10. Turn over and bake for 4 minutes.
11. Turn over again and bake until flaky, about 4 more minutes.
12. Serve immediately.

VERDICT

Very tasty. Panko breadcrumbs instead of regular added a lot of crunch.

Asian Chicken Noodle Soup

It's Sunday- which means it's time for another Slow Cooker recipe! This chicken noodle soup is easy to make and relatively low in calories. Sod

INGREDIENTS
6 cups water
2 3-oz packages Chicken-flavored Ramen Noodles
1 teaspoon grated fresh ginger
2 cups cooked chicken
16-oz package frozen broccoli stir-fry vegetables- or several cups fresh vegetables
2 green onions, sliced
crushed red pepper, to taste
soy sauce, to taste

· DIRECTIONS

1. In a 3-1/2- to 4-1/2-quart slow cooker combine water, seasoning packets from noodles, and ginger. Add chicken and frozen vegetables.

2. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours.

3. If using low-heat setting, turn to high-heat setting. Stir in noodles. Cover and cook for 10 to 15 minutes more or until noodles are just tender. Stir in green onion. Ladle soup into bowls. If desired, sprinkle with crushed red pepper and serve with teriyaki sauce. Makes 6 main-dish servings (9-1/2 cups).

VERDICT

I think it needs some garlic as well. There's not a recipe I know that can't benefit from garlic :) This was delicious. We might try again with the oriental-flavored ramen, but this recipe is just fine the way it is.

NUTRITION

Serves: 10
Calories: 149
Fat: 4g
Carbs: 17g
Protein: 9g
Sodium (as best as I can guess): 320 mg